Ability of dairy strains of lactic acid bacteria to bind a common food carcinogen, aflatoxin B1

被引：331

作者：

El-Nezami, H

Kankaanpaa, P

Salminen, S

Ahokas, J

机构：

[1] Univ Melbourne, RMIT, Key Ctr Appl & Nutr Toxicol, Melbourne, Vic 3001, Australia

[2] Turku Univ, Dept Biochem & Food Chem, Turku 20014, Finland

来源：

FOOD AND CHEMICAL TOXICOLOGY | 1998年 / 36卷 / 04期

关键词：

aflatoxin; mycotoxin; lactic acid bacteria; biological degradation;

D O I：

10.1016/S0278-6915(97)00160-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was conducted to examine the ability of selected dairy strains of lactic acid bacteria to remove aflatoxin B-1 (AFB(1)) from liquid media. Both Lactobacillus rhamnosus strain GG (LBGG) and L. rhamnosus strain LC-705 (LC705) can significantly (P > 0.05) remove AFB(1) when compared with that by other strains of either Gram-positive or Gram-negative bacteria. Removal of AFB(1) by LBGG and LC705 was a rapid process with approximately 80% AFB(1) removed at 0 hr. Removal of AFB(1) by these two strains was both temperature and bacterial concentration dependent. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：321 / 326

页数：6

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